Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
Serve with the rolls, slaw, peppers, relish, pickles and spinach.